Turkish Desserts & Baklava
Why Şekerpare Hardens and How to Store It
The dough structure, the role of semolina, syrup absorption, starch retrogradation, storage temperature, containers, resoftening and freezing.
5 min read
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Turkish Desserts & Baklava
Making, quality criteria, storage and service of baklava, şöbiyet, kadayıf, şekerpare and other syrup-soaked desserts.
59 articles
In this category
- Turkish Desserts & Baklava
How to Recognise Good Baklava: Seven Indicators
Seven indicators: the number of pastry layers, layer separation, pistachio colour, syrup balance, butter quality, the sound test and the mark on the plate.
6 min read
- Turkish Desserts & Baklava
Serving Cold Baklava: The Right Temperature and Timing
What cold baklava is, the use of milk, butter solidifying, the right serving temperature, resting, slicing and storage.
6 min read
- Turkish Desserts & Baklava
Midye Baklava Versus Classic Sliced Baklava
How the two are made, the rolling technique, pistachio content, syrup behaviour, portions, presentation and transport.
5 min read
- Turkish Desserts & Baklava
Types of Kadayıf: Strand, Flat and Rolled
Defining the three, the structure of strand kadayıf, the different batter of flat kadayıf, the rolled technique, uses, syrup behaviour and telling them apart.
5 min read
- Turkish Desserts & Baklava
Home-Style Baklava Versus Dry Baklava
Defining the two, syrup levels, pastry count and thickness, butter, moisture, shelf life, resistance to transport and which to choose when.
6 min read
- Turkish Desserts & Baklava
How Tel Kadayıf Is Made: The Process Behind the Strands
The batter, the rotating plate, strand thickness, cooking time, moisture, fresh versus dried kadayıf, butter and uses.
5 min read
- Turkish Desserts & Baklava
How Sarı Burma Is Made: The Role of the Rolling Pin
What the product is, the mechanics of the rolling technique, pastry thickness, butter, the gathering step, oven settings, syrup and how it differs from baklava.
6 min read
- Turkish Desserts & Baklava
Why Are High-Pistachio Baklavas More Valuable?
The cost share of pistachio, ratio ranges, the structural limit, rolled techniques, quality criteria, judging by the cut face and price.
6 min read